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Vanilla Bean Chocolate Chip Waffle Cookies


These cookies are best fresh but you can store them in an airtight container on the counter for up to two days. They will soften up a bit but will still taste so good!


For the Waffle Cookies

1. In a stand mixer, cream together the margarine, scraped vanilla bean, salt and sugar at medium speed for three minutes, until light and fluffy.
2. Add the eggs and continue to beat on medium for another two minutes.
3. Separately, combine the flour and baking powder then add to the margarine mixture.
4. Add the chocolate chips and stir to combine.
5. Heat a waffle iron to medium-high and spoon one teaspoon of batter into each of the four portions of the iron. Close the top and bake for two minutes.
6. Carefully transfer the waffle cookies, which are very hot and still soft, to a cooling rack to cool and crisp up.

For the Vanilla Filling

1. Combine the margarine, vegetable shortening and vanilla extract in a large mixing bowl. Gradually add the confectioner’s sugar until the filling comes together.
2. Scoop one to two teaspoons of the filling on a cooled crunchy waffle cookie and top with a second cookie. Drizzle with the vanilla glaze and leave it to set.


See the full blog post on this recipe at kitchen-tested.com. This recipe was part of a series done using Bakto Flavors Products.